Please use this identifier to cite or link to this item:
https://repo.btu.kharkov.ua//handle/123456789/53242| Title: | Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products |
| Authors: | Zhelevа, T. Yancheva, M. Dyrda, Ju. Samojlenko, S. Hrynchenko, O. |
| Keywords: | food hydrocolloids;fiber;gum;swelling speed;sodium chloride;calcium chloride;chloride acid |
| Issue Date: | 2014 |
| Publisher: | B&M Publishing San Francisco |
| Citation: | Zhelevа T., Yancheva M., Dyrda Ju., Samojlenko S., Hrynchenko O. Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products. Innovative development trends in modern technical sciences: problems and prospects: research articles. 2nd edition. B&M Publishing San Francisco, California, USA, 2014. 56-63 р. |
| Abstract: | Kinetic parameters of processes of swelling of food Citri-Fi 100 fiber, gum container and a ksantana in water solutions of electrolytes are determined. It is established that in solutions of electrolytes processes of swelling of Citri-Fi fiber go much more slowly, than in clear water. Existence in mixes food a hydrostake loidov of ksantanovy gum slows down processes of their swell |
| URI: | https://repo.btu.kharkov.ua//handle/123456789/53242 |
| ISBN: | 10:1941655165 |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| C_Vidvarne m_yaso_14-56-63.pdf | 487.05 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.